Kettle cooked, sugared and salted, sizzling with innovation, anything and everything one could possibly ask for in a humble snack.

Kettle Corn, which is world’s apart from Caramel Corn and Buttered Popcorn, rings true to its name. An art form in itself, cooking kettle corn requires extensive understanding, hours of experience, and a secret recipe to cook the ideal batch.

The first introduction of Kettle Corn came around the early 1700’s, when Pioneers would end their long days of farm work by using leftover lard to pop corn in their large cast iron kettles. They would then add any leftover confections they had on hand, ranging from molasses, to honey, or cane sugar. This corn concoction was cooked over a wood fire, and scooped by bare hands. (Not the safest idea, ouch!)

Dutch settlers soon saw the potential this charming bite had to offer, and lured in an audience at local fairs, festivals, and private momentous occasions. This treat continued on through the 19th century where it was last deemed as trendy, up until now.

Kettle corn made an infamous comeback in the 21st century, and although cooking methods have changed with the times, it still has the same slightly sweet, slightly salty fare we’re all addicted to.

Kettle Corn is ideal for between meals snacking since it satisfies, and doesn’t spoil an appetite.

Kettle Corn inspires creativity. While there’s no doubt the indulgence is pleasing to any palate, this slightly sweet bite can be enjoyed with other spices, seasonings, and snack items.

Kettle Corn & Popcorn Trivia:

Popcorn pops because the heart of the kernel is moist and pulpy and is surrounded by a hard shell. When heated, the moisture in the heart expands until it “pops.”

Popcorn was discovered by the Native Americans. One of the first things Columbus saw in San Salvador was Indians selling popcorn and wearing it as jewelry.

Archaeologists found popcorn in a bat cave in New Mexico that was 5,000 years old!

1,000 year old popcorn kernels were found in Peru that would still pop!

Native Americans used to popcorn by holding an ear of corn on a stick over an open fire.

The Iroquois Tribe indulged in popcorn soup.

The Colonists were so in love with popcorn, they ate it for breakfast with cream
and sugar, thus the original “Corn Pops.”

My bottom line….. I’ve never tasted bad kettle corn, but I have tasted the best, and you all deserve to as well. Do yourselves a favor, and order some of A Joy Wallace’s Kettle Corn, we’ll show you just how enjoyable life can be!